El Patron
-
El Patron
Photographed in a Speakeasy Coupe 8.5oz
| 1 5⁄6 oz | Cacao & coffee spiced rum |
| 0.42 oz | Strucchi Rosso Vermouth |
| 1⁄3 oz | Dark crème de cacao liqueur |
| 1 pinch | Salt (sea salt) |
| 5 drop | Citric acid (10%) solution |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of black olive.
- STIR all ingredients with ice.
- FINE STRAIN into chilled glass.
Combine 10 grams of citric acid powder with 100 grams of water. Whisk to dissolve and bottle.
Allergens:
Recipe contains the following allergens:
- Rosso/rouge/sweet vermouth (di Torino) - Sulphur Dioxide/Sulphites
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
Chocolate and coffee flavours from the spiced rum are central to this spirit-forward aperitivo/digestivo.
History:
Adapted from a recipe created in 2019 by Jorge A. Conde at Smoke & Mirrors, Singapore. Originally made with Cocchi Storico Vermouth di Torino rosso vermouth.
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
Previous cocktail
Callahan's Painkiller
Next cocktail
La Familia (by Ian Burrell)
20 best/most rated Martinis
There are 1,000s of cocktails with "Martini" in their name on Difford's Guide, and the majority are not actually true Martinis, at least going by the Oxford...
20 best Amaretto cocktails
The bittersweet almond and vanilla flavour of amaretto mixes brilliantly with dark spirits – particularly whiskey but this versatile liqueur also mixes...
20 best Easter cocktails
There's more to Easter indulgence than mere chocolate eggs
Join the discussion
There are no comments for El Patron.